Salmon Cakes with Lemon Yogurt Sauce | Cook for Your Life

Home > Recipes > Appetizers & Snacks > Salmon Cakes with Lemon Yogurt Sauce

Salmon Cakes with Lemon Yogurt Sauce

Name: Salmon Cakes with Lemon Yogurt Sauce
Prep time: 30

4.9

4.9 out of 5 stars (based on 10 reviews)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

These salmon cakes make a zesty light meal when paired with a green or veggie salad. Once grilling season starts, they make great burgers too, a healthy alternative to the usual chicken or beef.

They...

Ingredients

For the yogurt sauce:

½ cup Greek yogurt
4 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon chopped fresh mint
Salt and pepper, to taste

For the salmon cakes:

¼ cup Breadcrumbs
½ teaspoon paprika
¼ teaspoon ground coriander
½ teaspoon ground cumin
12 ounces salmon fillet, skinned and minced
1 large egg, lightly beaten
2 tablespoons minced shallot
1 tablespoon chopped flat leaf parsley
Salt, to taste
1 tablespoon olive oil

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

292 cals

Fat

19 g

Saturated Fat

5 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

6 g

Carbohydrates

8 g

Sugar

2 g

Fiber

1 g

Protein

23 g

Sodium

365 mg

Directions

First make the sauce: Mix the yogurt, lemon zest, lemon juice, mint, salt and pepper. Set aside.
In a medium bowl mix together the bread crumbs, paprika, coriander, and cumin. Add in the chopped salmon, egg, shallot, and parsley. Mix until well combined. Form the salmon mixture into 4 patties about ½-inch thick. Liberally salt each side of the patties.
Coat the bottom of a heavy wide skillet with olive oil over medium high heat. Once the oil shimmers, cook the salmon cakes about 4 minutes on each side.
Remove from heat and serve with yogurt sauce and Steamed Green Beans.

Chef Tips

Keep your meat and veggies apart during prep. Always use a separate board for cutting fish and meat.

You can use canned or leftover cooked salmon to make these fish cakes; just add an extra egg. Be sure to drain the canned salmon of all water before using. Let the salmon mixture sit in the refrigerator for a couple hours before using for the flavors to blend if you have the time.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Salmon Cakes with Lemon Yogurt Sauce